12tablespoon(1½ sticks) cold, unsalted butter, cut into pieces
¼cupchilled shortening
1tablespoonwhite vinegar
½cupvery cold water
Instructions
In a food processor, pulse together the flour, salt and sugar. Add the shortening and half the butter. Pulse 8 to 10 times or until mixture is coarse crumbs and some of the butter is pea-size. (Alternatively, combine in a bowl using a pastry blender or a fork.)
In a measuring cup, combine vinegar with ½ cup of the very cold water. Add the remaining butter to the food processor, and while pulsing processor, drizzle in just enough water mixture to form dough, 5 to 8 tbsp. (Dough may be slightly dry but will hold together when you pinch it.) Add water as needed to create a dough that holds together when pinched.
Transfer dough to a sheet of plastic wrap and use the wrap to bring the dough together in one ball. Halve dough, wrap each half in plastic wrap and press into disks. Chill 1 hr or until ready to use. May be kept refrigerated for 3 to 4 days or frozen for up to 4 months.
To pre-bake crust, roll into a 12- to 13-inch circle and gently transfer to pie plate. Trim edges (or decorate as desired) and chill or freeze until very cold. Line cold crust with a double thickness of foil or line with parchment. Fill with pie weights or dry beans and bake at 375ºF until edges are just golden, 12 min. Remove foil or parchment and weights; bake another 10 to 12 min until cooked through. Let cool before filling.
Follow instructions in individual pie recipes for other preparations.
Video
Notes
The nutritional facts are for ½ of the recipe (or one single pie crust).Perfect pie crust can sometimes be intimidating. But it shouldn't be. It's as simple as getting some cold butter mixed into flour with a bit of cold water in the right proportions, in the right way.